Palak Chicken, Spiced Cauliflower Rice and Cucumber and Mint Salad

Ingredients

• 1 large head Cauliflower (yields about 4-5 cups grated)
• 2 tbsp Vegetable Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 medium Onion (finely chopped)
• 1 pc Green Chili (slit lengthwise or finely chopped)
• 1 tsp Ginger Garlic Paste
• 1 small Carrot (finely diced)
• 0.5 cup Green Peas (fresh or frozen)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower head and pat it completely dry.
   • Cut it into large florets, discarding the thick stem.
   • Using a box grater or a food processor with the grating attachment, grate the florets until they resemble coarse grains of rice. Be careful not to over-process into a paste.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat oil in a large, wide pan or kadai over medium-high heat.
   • Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds.
   • Add the cumin seeds and sauté for another 30 seconds until they are fragrant.
   • Add the finely chopped onion and green chili. Sauté for 2-3 minutes until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and cook for one minute until the raw aroma disappears.
3. 3

   Cook Vegetables and Add Spices

   • Add the diced carrots and green peas to the pan. Stir and cook for 3-4 minutes until they are slightly tender.

Ingredients

• 2 medium Cucumber (finely chopped)
• 1 small Red Onion (finely chopped)
• 1 medium Tomato (deseeded and finely chopped)
• 0.25 cup Fresh Mint Leaves (chopped)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 piece Green Chili (finely chopped, adjust to taste)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder
• 0.5 tsp Kala Namak (also known as black salt)
• 0.25 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables

   • Wash the cucumber, red onion, tomato, mint, coriander, and green chili thoroughly under cold running water.
   • Finely chop the cucumber and red onion into small, uniform pieces (about 1/4-inch dice).
   • Cut the tomato in half, scoop out the seeds with a spoon to prevent the salad from getting watery, and then finely chop the flesh.
   • Place all the chopped vegetables into a medium-sized mixing bowl.
2. 2

   Add Fresh Herbs

   • Finely chop the fresh mint leaves, coriander leaves, and green chili.
   • Add them to the bowl with the other vegetables.
3. 3

   Dress and Toss the Salad

   • Just before you are ready to serve, add the spices: sprinkle chaat masala, roasted cumin powder, kala namak, and salt over the vegetables.
   • Pour the freshly squeezed lemon juice over the top.
   • Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice.